Douglas McMaster

Comment “Recipe” Below Transform kitchen scraps into vegetable treacle by extracting every drop from parsley stalks, tomato vines, and spent dashi kelp. Boil until soft, squeeze to absolute mush, then reduce to exactly 107°C for the perfect consistency. What emerges is a highly umami, sweet, decadent sauce that proves zero-waste cooking isn’t just environmentally responsible—it creates intensely flavored components impossible to achieve any other way. This technique from the Zero Waste Masterclass shows discards hold untapped potential.

A bin shouldn’t exist. For @mcmasterchef , that realization changed everything. In our interview, Douglas reflects on the moment he began rethinking our relationship with food and how small shifts can drive meaningful environmental impact. What happens when we reconnect with where our food comes from? Douglas has an answer. To see how that thinking translates into action, watch his episode of @wbd Change Drivers. Streaming now. #changedrivers #foodwaste #zerowaste

After years of discovering the world, @mcmasterchef brought together the flavors, ideas, and recipes that stayed with him most – reimagined through his pioneering zero-waste vision. Thank you for coming to Ukraine, one more stop along your way, and for opening it to the world. These evenings have become a brand new experience for both Mirali guests and our team. There is no bin in the jungle. Final two evenings. ой і на цьому пості можна додати pics by @shurpenkov

There Is No Bin in the Jungle — Silo Restaurant pop-up at Mirali. A menu built around the idea that in nature, nothing is wasted. Thoughtful techniques, unexpected tastes and textures, and a mindset where sustainability is not a statement, but a natural principle.

Honoured to have supplied the trailblazing @mcmasterchef with his personal dinnerware range over the years. The mastermind behind the impressive Silo Restaurant is a fond client of mine, a zero-waste pioneer, TIME Most Influential Climate Leader and only very recently has placed a bin the middle of the jungle... For sure take a dive into the amazing work he continues to put out. Some beautiful images here of his innovative kitchen design in Hackney, London, featuring my marbled collection at the fore. This kitchen looks even more impressive in irl; magnetic - interchangeable - kelp tiles, a tangible display of Doug's innovative streak. Always an enlightening and joyful moment when this man gets in touch. 📷 @ellen.christina.hancock / @hdg_photography_

This July, Doug McMaster will be joining us at River Cottage for a one-off anniversary feast 🍽️🔥 We’re delighted that Hugh will be joining Doug for a conversation and Q&A ahead of the dinner - a chance to hear the stories, ideas, and inspiration behind the menu. Doug and Hugh will also be happy to chat to guests and sign their books. A pioneer of zero-waste cooking, Doug’s work has helped reshape how many of us think about ingredients, and creative ways of getting more out of them, always underpinned by incredible flavours. Very limited spaces available. ✨ Book via the link in our bio 🎟️

Ignorance isn’t bliss, at least when you’re George & Lara There’s a quiet cohort congregating @restaurant.sem this weekend. Not for hype. For respect. They are closing the restaurant tomorrow; a decision wrapped in barbed wire. When you decide not to conform to commercial popularity (for good reasons), there will be blood. Iv not seen anyone burn out as much as George; other than perhaps myself in the early Silo days. I’m so glad they are closing the restaurant, when they rest, they will grow. Growth that couldn’t be achieved on the front line of service. Iv eaten at SEM five times and each time i’v witnessed culinary growth. Maturity, complexity, deliciousness & sophistication. They aren’t just cooking - they have given birth to a new style of cooking. Those who know you feel it — that ruthless authenticity. Ignorance isn’t bliss. It’s a mask. And the mask always slips. love, love - love + love • love | love + love #love @lara.espiritosanto @george.a.mcleod

@mirali.restaurant × @silolondon There is no bin in the jungle • 6–9 May For four days, Silo London lands at Mirali. The world’s first zero-waste restaurant. No bins. No excess. No shortcuts. Everything built from scratch — Systems. Fermentation. Whole ingredients pushed further. There is no bin in the jungle questions what we rely on — and what we’ve overlooked. Limited seats. No second run. Link in bio

This is a big one. For one night only, on one of our last nights ever, @mcmasterchef is coming to cook with George in the SEM kitchen. There are a handful of people who have instigated change in our industry the way Doug has. The work we do now is only possible because, ten years ago, Doug removed the bin from the equation - and in doing so, began to redefine the myriad of variables necessary to make a restaurant operate. The zero-waste ecosystem is alive and thriving today because Doug was for so long at the front lines: questioning, forging relationships, refusing to compromise, shifting paradigms. Our tiny kitchen in Alfama has pushed its boundaries and tested its limits, and we couldn’t think of a better send-off than to welcome the OG zero-waste pioneer, our mentor and friend, to cook with us. This one’s for the books. Very limited seating. Don’t miss it. 16 April · Book via link in bio. 📷 @hdg_photography_

SILO SYSTEMS “Thanks to Silo Systems, the most sustainable restaurant on the planet exists.” — Pablo Usobiaga, Baldío What: We build zero-waste food systems. Not as theory — as working environments. Kitchens, supply chains, fermentation, agriculture, materials, interior, brand. One system. Who: @mcmasterchef @maxmaclean — zero-waste systems @studio_omelette — brand @ninaandcodesign — space��Why:�Because waste is a design failure. We construct environments where it cannot exist.��We designed @baldio.mx to establish a new gold standard for environmentally progressive restaurants. Every layer was designed as part of a whole — kitchen, supply chain, menu, hospitality systems, training, events, and communication. No waste. Just good systems. Logo/Brand design: @studio_omelette Video editing: @mcmasterchef Video footage: @wbd @studiobirthplace @hdg_photography_ Dandelion inspiration @joostbakker

This Dukkah starts with the part nut milk enthusiasts pretend doesn’t exist. Built in partnership with @aeg.uk , it takes nut and seed milk pulp, gives it a slap and a tickle, and suddenly it’s worth paying attention to — toasted with spice, olive oil, and all the extra textures. We’re making 200–300 million kilos of plant milk a year in the UK, and most of the pulp either gets binned or fed to animals. At this point, even the livestock must be getting pulp fatigue. This is what it looks like when you pay attention. With the help of my @aeg.uk oven, using its sous-vide function to bring low, steady heat, you get deeper flavour and consistent texture — exactly what you want before it crisps into a proper dukkah. Nut milk: 1000g water 100g nuts/seeds 20g dried fruits (Yields ~150g pulp) Dukkah: 150g plant milk pulp 150g nuts & seeds 3g fennel seed 3g cardamom seed 3g caraway or cumin seed 3g coriander seed 3g salt Method: -Preheat the oven to 150°C -Spread the pulp across a flat metal non-stick tray -Chop the extra nuts and seeds, add to the same tray -Roughly grind the spices, add to the tray -Slick with olive oil and mix thoroughly -Cook for 40–50 minutes until lightly golden -Once cool, jar and use within a week To serve: -Crumble over grilled aubergine şiş kebab -Or spread across a hummus platter Cheeky Easter egg: the aubergine was infused in the sous vide drawer before it hit the grill. Want the details? Drop a comment. Video Wizard @hdg_photography_ Design, not compromise. #AD

Turn your oven into a caramelisation station once it hits temperature. This Bitter Lemon Umami Condiment leans into that — built in partnership with @aeg.uk A favourite feature on my AEG oven is the residual heat: it switches off before the end, letting the stored energy finish the job. Small steps, big impact. ��Recipe: 75g lemon husk (60g once caramelised) 30g olive oil 60g apple cider vinegar 50g honey 10g turmeric 2g salt Method: -Juice the lemon (and reserve) if not already squeezed -Cut into small pieces, put into a heavy based pot or a small roasting tray -Caramelise the lemon husk in either the pan or a tray in the oven (a pan works better) -If cooking in a pan, cook on a low heat, stirring until its soft, sweet, chewy and gold -If cooking in the oven, cook at 150 degrees celsius stirring regularly (the goal is to keep the lemon lubricated) -Add all the ingredients into a blender, blend till smooth -Pop the mix in a jar then in the fridge Video Wizard @hdg_photography_ Design, not compromise. #AD